Gluten Free Friday: Chicken and Mushroom Pot Pie

Who doesn’t love chicken pot pie? It’s one of those classic comfort foods. I confess, I actually love the ones straight from the freezer section. But it’s one of those that doesn’t just scream “gluten free” OR healthy. Now I have a light and healthy version using Phyllo dough for me, but that doesn’t meet the gluten free requirement for our house now, so I had to try something different. I went with a biscuit topping, adapted from a biscuit recipe in You Won’t Believe It’s Gluten Free. The end result was delicious and rich. And best of all flavorful and healthy. Serves 4 at 679 calories and 24.5 grams of fat.

Ingredients:

For the biscuit topping

3 tbs unsalted butter, melted

2/3 cup cornstarch

2/3 cup tapioca flour

1 tbs baking powder

1/2 tsp baking soda

2 tsp sugar

1/2 tsp salt

1 tsp apple cider vinegar

3/4 cup skim milk

For the cream of chicken soup

2 ounces chopped, cooked chicken

3 tbs olive oil

1 cup skim milk

2.3 tbs potato starch

1 tsp chicken bouillon powder

For the filling

1 onion chopped

1/2 cup carrots peeled and diced

1 cup celery chopped

1 tbs minced garlic

4 ounces porcini mushrooms, chopped

4 ounces Shiitake mushrooms, quartered

1/4 cup green peas

1 cup chicken stock

1 tbs olive oil

3 cups cooked and chopped chicken

2 tsp kosher salt

1/2 tsp fresh-ground black pepper

1 tsp parsley

1/2 tsp paprika

Directions:

1. Preheat oven to 375 degrees.

2. Heat the tablespoon of oil over medium high heat.

3. Saute the onions, celery, and carrots until softened.

4. Add the garlic and mushrooms and continue to saute until the mushrooms are cooked down.